Saturday night – 03/18/2017

Tonight’s menu was a tribute to the cultural holiday that happened yesterday by which I mean St. Patrick’s Day. A couple of older recipes mixed with a fresh green salad. Our friend G provided a wee bit of local craft Stout as well.

Guiness-braised Pork Shoulder
Salt “Crusted” Potatoes
Green Salad with Red Peppers, Radishes and Baby Cucumbers
Our Standard Vinaigrette
Spiced Pecans
Irish-American Soda Bread

Notes under the cut

Saturday night – 03/04/2017

Another birthday request dinner this week and a group favorite indeed. Breakfast for dinner is almost always a hit; this combination always delivers for us.

Buttermilk Pancakes
Oven-baked Bacon, Turkey Sausage
Blueberry Sauce, Real Maple Syrup plus Pancake Syrup for those of us who prefer the taste
Fruit Salad (Watermelon, Papaya, Pineapple and Fuji Apple)

Chocolate Whoopie Pies

Notes under the cut

Saturday night – 01/21/2017

The menu for this week’s dinner changed pretty significantly between when I wrote my grocery list on Thursday night and when I started cooking. I originally planned to make a curry, improv some kind of tandoori flavored pork and rice. Then I realized I had some cooked farro slowly wasting away in the fridge and that our vegetarian friend would probably not be coming for dinner. So I shifted plans, still used most of the ingredients from my shopping trip and found a home for the farro.

Mustard-glazed Pork Loin
Buttered Farro
Za’atar Roasted Sweet Potatoes
Green Beans with Red Peppers

Chewy Brownies, Jubliee Roll

Notes under the cut

Saturday night – 01/14/2017

It’s been almost 8 weeks since we’ve hosted a Saturday night dinner. Between other commitments and an assortment of holidays we haven’t managed to sit down together for a meal in longer than I like. Today I elected to go back to some tried and true recipes just to get back in the groove.

Chicken Thighs with Baked Onions
Pasta, Pesto and Peas
Roasted Carrots
Balsamic and Soy Braised Red Cabbage

Baked Meringue, Spiced Apples, Chocolate Sauce, Whipped Cream

Notes under the cut

Saturday night – 11/19/2016

I try to only make one new dish as a guideline for cooking for our Saturday night get-togethers. It doesn’t always work out however if I stick to only one new thing and keep the rest simple (or at least tried and true) then it’s less hectic.

This week I was lured in by a glossy picture of the Parmesan and Herb Potato Stacks in an Instagram post. They went together fairly easily however I came up with several improvements to the recipe.

Slow-cooker Pork Loin with Applesauce
Parmesan and Herb Potato Stacks
Beets with Lemon and Thyme
Braised Greens and Black Beans

Triffle with blueberry-banana bread, pound cake, vanilla custard and whipped cream

Notes under the cut